Ingredients:
12 ounces angel hair pasta
2 eggs
1 cup fat-free milk
3/4 cup (8 ounces) plain low-fat yogurt
4 ounces feta cheese, crumbled
1/2 cup (4 ounces) shredded Swiss cheese
1 teaspoon dried, crushed basil
1 teaspoon dried, crushed oregano leaves
One 16-ounce jar mild, thick and chunky salsa
3/4 pound medium shrimp, peeled and deveined
3/4 cup shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees. Cook pasta according to package directions; drain.

In a medium bowl, combine eggs, milk, yogurt, feta cheese, Swiss cheese, basil and oregano; mix well.

Spread 1/2 of the pasta on the bottom of an 8 x 12-inch baking dish coated with nonstick spray. Spread salsa over pasta. Place 1/2 of the shrimp over salsa. Cover with remaining pasta. Pour egg mixture over the pasta; layer with remaining shrimp. Sprinkle Monterey Jack cheese over the top.

Bake 30 to 35 minutes or until bubbly. Let stand 10 minutes.

Recipe makes 6 servings.

Each serving provides approximately: 428 calories; 31 g protein; 42 g carbohydrates; 1 g fiber; 14 g fat (8 g saturated); 230 mg cholesterol; 22 mcg folate; 2 mg iron; 1813 mg sodium.

Source: Wheat Foods Council

Back to Pasta Recipes